Eish Shamsi (عيش شمسي) “Sun bread,” a fermented wheat loaf left to rise under direct sunlight before baking in clay ovens. Its cracked, golden crust is a signature of Upper Egyptian villages. ¹⁾

Thicker and drier than Delta feteer, this layered pastry is baked until firm and stored for days, reflecting the need for bread that withstands heat and travel. ²⁾

A dense porridge of wheat flour stirred into boiling water, served with blackstrap molasses. A traditional winter breakfast for field workers. ³⁾

Whole wheat grains simmered into a thick soup, sometimes enriched with milk. This dish dates back to ancient grain-eating traditions of Upper Egypt. ⁴⁾

Molokhia cooked without meat or broth, thickened only with garlic and coriander. Its simplicity reflects periods when meat was scarce. ⁵⁾

Falafel made with leeks (korrat) mixed into the fava bean paste, giving a sweeter, greener flavor than Cairo-style taameya. ⁶⁾

A purée of split fava beans, herbs, and spices, often topped with fried onions. In Sohag it is thicker and eaten as a main meal with bread. ⁷⁾

Fennel bulbs stuffed with rice and herbs, then stewed. Fennel grows wild along canal banks and is a distinctive ingredient of the region. ⁸⁾

Sun-dried okra cooked with tomatoes and sometimes small bits of meat. Drying vegetables for later use is a long-standing Upper Egyptian habit. ⁹⁾

Rice pudding baked in clay ovens until a browned skin forms on top. Sohag’s version is firm enough to slice. ¹⁰⁾

Dates served with spoons of homemade ghee, a high-energy snack for farmers and shepherds. ¹¹⁾

Eggs scrambled with tomatoes, onions, and green peppers, heavily spiced and eaten for lunch rather than breakfast. ¹²⁾

Green cracked wheat cooked with chunks of meat and broth. Freekeh is valued for keeping well in hot storage conditions. ¹³⁾

Fermented mixture of wheat and yogurt, dried into chunks and later reconstituted into a tangy porridge or soup. ¹⁴⁾

Apricot leather dissolved into a drink and consumed with dry bread during hot months, combining hydration with sustenance. ¹⁵⁾